Bordeaux roast with buckwheat and spelt dumplings
2 h 5 min
Total Time
1 h
Cooking Time
1 h 5 min
Preperation Time
Ingredients
| 20 g | Fresh yeast |
| 1 tbsp | agave syrup |
| 70 g | Butter |
| 120 g | Buckwheat flour |
| 200 g | Spelt flour (Type 630) |
| Nutmeg | |
| 100 g | Onions |
| 100 g | Carrots |
| 100 g | Celery stalks |
| 100 g | Leeks |
| 1 tsp | black peppercorns |
| 5 | Juniper berries |
| 1 tsp | Coriander |
| 3 sprigs | Thyme |
| 800 g | Roast beef from the leg |
| 1 tsp | clarified butter |
| 3 tbsp | tomato paste |
| 200 ml | Bordeaux (red fruit juice) |
| 200 ml | Beef broth |
| 150 g | Crème fraîche |
| Salt | |
| Freshly ground pepper | |
| Also: | Baking paper and tea filters |
Instructions
Step 1 of 11:
Dissolve yeast with agave syrup in 170 ml of water. Melt 30 g of butter.
Step 2 of 11:
Mix buckwheat and spelt flour with 1 tsp salt and a pinch of nutmeg. Incorporate into the yeast mixture and knead, let rise for 30 minutes at 30–40 °C, covered.
Step 3 of 11:
Now oil the perforated insert of the pressure cooker. Cut parchment paper into two strips 6 cm high and 30 cm long, and a circle the size of the insert, and line the insert with it.
Step 4 of 11:
Knead the dough again and let it rise in the insert for 20 minutes.
Step 5 of 11:
Peel onions and carrots, dice roughly with celery stalks and leeks. Place peppercorns, juniper berries, coriander, and thyme in the tea bag, close it, and salt the meat.
Step 6 of 11:
Heat clarified butter in the pressure cooker, sear the meat on all sides and remove. Then add the prepared vegetables to the pot and brown while stirring.
Step 7 of 11:
Add tomato paste and roast for another three minutes. Deglaze with Bordeaux and beef broth, add the seared meat and spice bag.
Step 8 of 11:
Close the pressure cooker according to instructions. Set the cooking crown to level 2 (quick cooking level) and bring the contents to a boil with full heat. As soon as the yellow ring becomes visible, reduce the energy supply. When the green ring appears, the cooking time of a total of 40 minutes begins.
Step 9 of 11:
10 minutes before the end of the cooking time, release the steam from the pressure cooker and open it. Place the tripod and steaming insert with the buckwheat-spelt dumpling in it.
Step 10 of 11:
Repeat step 8 and cook for another 8 minutes. Release the steam from the pressure cooker again and open it. Remove the meat and keep warm.
Step 11 of 11:
Pass the sauce base through a fine-mesh sieve. Reduce the sauce by one third and thicken with the remaining butter and crème fraîche. Season with salt and pepper. To serve, slice the meat and dumpling and drizzle with some sauce.
